Banana Crunch Muffins

So here I am, back with another muffin recipe. This time for banana crunch muffins.

How to make banana crunch muffins

It's really exciting, you guys.  Because I basically had 14 (maybe more) overly ripe frozen bananas that I needed to use.  

You know how that happens when you buy a bunch of bananas every single week, and sometimes you eat them in time, and sometimes you don't.  

So then you're forced to bake banana bread.  It's a sad, sad day when you're forced into baking banana bread. 

And I'm totally kidding.  Sometimes I let them go bad just so I can make banana bread.  

Or in this case, Banana Crunch Muffins.

What makes these so good? The crunch factor.

I've been on this muffin kick lately - probably because they are SO good - but also because I like mini food that I can just grab instead of slicing a loaf.  *Lazy kid problems*

And so came the banana muffin concept that was just demanding a crunchy cinnamon-oat-brown sugar-butter topping that'll remind you of grandma's house.  Sigh.

Also, I used old-fashioned oats + oat flour (basically ground oats) instead of any refined flours, which made these muffins THAT much better.  

They're super tender with just the perfect amount of sweetness and wholesomeness to melt your heart.  You won't want just the top, you'll want the entire thing.

Ahhh, I just love them.

#muffinlove

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